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Authentic Che Thai Recipe at Home

Cool, creamy, and fruity! This Vietnamese Che Thai combines pandan jelly, lychee, jackfruit, and coconut jelly in a sweet coconut-milk base. Perfectly chilled over ice, it’s a refreshing dessert for summer or any time you crave a tropical treat.
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Ingredients

  • 1 can pandan jelly
  • 1 can lychee reserve syrup
  • 1 can coconut milk
  • 1 can jackfruit reserve syrup
  • 1 can coconut jelly
  • Milk or half-and-half
  • Optional: condensed milk for extra sweetness

Instructions

  • Drain the lychee and cut into pieces, reserving the syrup.
  • Drain the pandan jelly and cut into cubes.
  • Drain the jackfruit, reserving the syrup if desired.
  • Drain the coconut jelly.
  • In a large bowl, combine pandan jelly, jackfruit, coconut jelly, and lychee pieces.
  • Pour in the lychee syrup and, optionally, some jackfruit syrup.
  • Add coconut milk and milk (or half-and-half).
  • Taste and add condensed milk if more sweetness is desired.
  • Refrigerate Che Thai for at least 1–2 hours.
  • Serve cold with ice cubes in a glass or cup.